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The Oak Room

Reservations are required.

Call 995-3030 for reservations.

Special note: Patrons are requested to be seated by 11:30 AM to accommodate students' instructional schedules. Thank you for your cooperation.

The Oak Room is known throughout South Dakota as a fine dining opportunity not to be missed! An integral part of the Culinary Academy at Mitchell Technical Institute, the Oak Room serves meals four days a week through May 1st. Located in the MTI Campus Center at 1800 East Spruce Street, this elegant dining room will help you create a memorable meal experience!

The Oak Room has been in operation since 1969 and has been directed by five Culinary Arts Department Heads: Ernst Wirt, John Weber, Randy Doescher, Jim Wagner and current department head Josh Kranz. Approximately 10 to 20 students work on the Oak Room staff each year serving approximately 2,000 meals. Students rotate responsibilities and serve as chef, waiter, bus person, etc. each day. Graduates of the Culinary Academy work in many occupational fields including head chefs, sous chefs, kitchen managers, food service managers, restaurant managers, etc.

The Oak Room is available by reservation to the public for both private dining and group functions. Don't miss your chance to experience Oak Room dining in MTI's prestigious campus restaurant. Reservations are required.

PLEASE NOTE: The Oak Room will be open for the spring semester January 16 through April 26.  For reservations, please call 605.995.3030 or email Tim Goldammer.

MENU

Starters

All patrons will also enjoy a variety of complimentary breads and rolls. 

Beverages including soda, freshly squeezed lemonade, coffee, tea and milk are also available for purchase.

Starters

  • Roasted Vegetable Crepes
  • Shrimp Wontons
  • Bacon Wrapped Asparagus
  • Stuffed Mushrooms
  • Fried Green Tomatoes

Soup of the Day

Side Salads

  • Caesar Salad la Cirque
  • House

Lighter Fare

  • Reuben Panini: House corned beef on rye bread with sauerkraut, Thousand Island dressing and Swiss cheese. Pressed in a panini maker.  Served with your choice of one side.
  • Hawaiian Grilled Chicken Sandwich: Grilled chicken topped with grilled pineapple on a brioche bun. Served with your choice of one side.

Entreés

Pasta Entrees

Pates au Pistou Vieux Nice: This creamy pesto pasta dish comes from Old Nice and has notes of basil and Parmesan. Served with an Oak Room seasoned grilled chicken breast.

Potato Gnocchi: Handmade potato noodle dish with classic gnocchi flavor. Enrobed in a a classic Italian tomato sauce.

PIZZA Entrees

Ham with Gouda and Maple Syrup: Artisnal dough, tomato sauce, mozzarella, gouda, ham and maple syrup

Margherita: Artisnal dough, tomato sauce, mozzarella and basil

Entrees

All entrees are served with noted side. 

Blackened Filet Mignon: Filet mignon, blackened, served on a roasted sweet corn and potato hash, sauced with a Merlot reduction.

Chicken Tikka Masala: A favorite Indian dish, Chicken Tikka is served on a plate of Masala rice.

Beef Short Ribs: Six boneless short ribs covered in a spicy barbeque sauce.  Served with a Hasselback potato.

Liquid Nitrogen Flat Iron of Beef: A flat iron cut, cooked sous vide for 48 hours. Enhanced with the flavors of rosemary and garlic. The steak is flash frozen with liquid nitrogen before being seared off.  Served on a bed of sauteed peppers and onions.

Mango Barbequed Tuna: Mango barbeque sauce drizzled over a piece of grilled tuna. Served on a bed of corn-chipotle salad.

Dungeness Crab Cake: Dungeness crab cakes drizzled with lemon viniagrette.  Served with grilled asparagus.

Student Feature: Ask your server about the Student Feature of the Day.

Sides

Roasted Sweet Hash

Vegetable Ragout

Hasselback Potato

Vegetable Chips

Grilled Asparagus

Dessert

An Oak Room dessert is simply not to be missed!  Students learn the fundamentals of pastry and dessert cookery ranging from gourmet pies and cheesecakes to specialty fare like mousse, meringue and flambéd fruit.

Ask your server to describe today's Dessert of the Day.

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